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Wine Technology and Sensory Analysis
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Wine Technology and Sensory Analysis

A special issue of Applied Sciences (ISSN 2076-3417). This special issue belongs to the section "Food Science and Technology".

Deadline for manuscript submissions: 20 March 2025 | Viewed by 3320

Special Issue Editors

Dr. Ivana Ivic

E-Mail Website
Guest Editor
Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, F. Kuhača 18, 31000 Osijek, Croatia
Interests: wine technology; fruit and fruit products; aroma compounds; phenolic compounds; gas chromatography; membrane filtration
Prof. Dr. Anita Pichler

E-Mail Website
Guest Editor
Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, F. Kuhača 18, 31000 Osijek, Croatia
Interests: wine technology; flavor compounds of fruits and fruit products; membrane processing; stability of phenolic compounds
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Wine production is a complex process, and each stage of this process affects the final product. The chemical composition of each wine depends on the wine variety, vineyard conditions, viticultural and vinification techniques and finally the aging and maturation stage. Each stage includes various factors that could affect the wine’s chemistry.

Wine’s chemical composition is a mixture of many types of compounds. Along with water and ethanol, which are most abundant, there are sugars, acids, higher alcohols, various phenolic compounds (flavonols, flavan-3-ols, benzoic acids and anthocyanins), volatile compounds (esters, terpenes, aldehydes, ketones, volatile acids and alcohols) and others. A combination of all the chemical compounds results in a unique wine color and aroma.

Wine’s aroma includes flavor and scent, which are the two main wine quality parameters that influence consumers’ choice of wine. Therefore, sensory analysis of wine is a crucial scientific discipline that enables an objective determination of wine’s visual properties, olfactory and taste characteristics, variety correctness, and a potential consumer’s perception of wine.

The aim of this Special Issue is to provide insights into different wine technologies that are currently used and that affect wine’s chemical composition and sensory properties. Submissions that include chemical and sensory analyses of grape, must and wine, along with new approaches, wine varieties, analytical methodology, vinification methods and their significance in world winemaking, are encouraged.

Dr. Ivana Ivic
Prof. Dr. Anita Pichler
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Applied Sciences is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2400 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • wine technology
  • chemical composition
  • phenolic compounds
  • aroma compounds
  • vinification techniques
  • sensory analysis

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Published Papers (3 papers)

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Research

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23 pages, 877 KiB  
Article
Comprehensive Analysis of Teran Red Wine Aroma and Sensory Profiles: Impacts of Maceration Duration, Pre-Fermentation Heating Treatment, and Barrel Aging
by Sara Rossi, Ena Bestulić, Fumica Orbanić, Ivana Horvat, Igor Lukić, Anita Silvana Ilak Peršurić, Marijan Bubola, Tomislav Plavša and Sanja Radeka
Appl. Sci. 2024, 14(19), 8729; https://doi.org/10.3390/app14198729 - 27 Sep 2024
Cited by 1 | Viewed by 717
Abstract
This study investigates the effect of prolonged maceration, pre-fermentation heating, and barrel aging on the volatile aroma profile and sensory characteristics of Teran wine. The vinification processes included a control treatment (7-day maceration, TM7-Y; Y—young wine), 10-day maceration (TM10-Y), 21-day post-fermentation maceration (TM21-Y), [...] Read more.
This study investigates the effect of prolonged maceration, pre-fermentation heating, and barrel aging on the volatile aroma profile and sensory characteristics of Teran wine. The vinification processes included a control treatment (7-day maceration, TM7-Y; Y—young wine), 10-day maceration (TM10-Y), 21-day post-fermentation maceration (TM21-Y), and 48-h pre-fermentation heating at 45 °C followed by 8-day maceration (TPHT-Y). All wines were then aged in oak barrels for six months, resulting in TM7-A, TM10-A, TM21-A, and TPHT-A wines (A—aged wine). Volatile compounds were extracted using headspace solid-phase microextraction (HS-SPME) and analyzed by gas chromatography/mass spectrometry (GC/MS), while sensory profiles were evaluated using quantitative descriptive analysis (QDA). TPHT-Y and TM21-Y treatments reduced several groups of free volatile compounds while enhancing sensory properties, with TM21-Y wines notably exhibiting pronounced dried fruit notes, likely due to high β-damascenone concentrations. Conversely, TM10-Y and TM7-Y treatments resulted in significantly higher concentrations of the most volatile aroma compounds. Aging in oak barrels significantly increased the levels of particular free volatile compounds like C13-norisoprenoids, volatile phenols, furans, and lactones. It also enhanced sensory quality, with fruity aromas prominent across all treatments, and TM21-A and TPHT-A wines showing strong dried fruit, jam, and liqueur notes. This study offers valuable insights into tailoring wine aromas and sensory attributes through specific vinification techniques, contributing to a more refined approach to optimizing wine production. In conclusion, the findings highlight the importance of maceration and aging techniques in developing complex and desirable wine profiles, offering practical guidance for improving Teran wine quality. Full article
(This article belongs to the Special Issue Wine Technology and Sensory Analysis)
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17 pages, 2771 KiB  
Article
The Influence of Yeast Strain on the Chemical, Chromatic, and Sensory Characteristics of ‘Wodarz’ Apple Cider
by Zhuoyu Wang, Andrej Svyantek, Sarah Bogenrief, Venkateswara Rao Kadium and Harlene Hatterman-Valenti
Appl. Sci. 2024, 14(11), 4851; https://doi.org/10.3390/app14114851 - 3 Jun 2024
Viewed by 853
Abstract
A regionally developed and adapted dessert apple, ‘Wodarz’, was explored for its potential in apple cider production because of its consistent productivity when other apple cultivars have struggled with North Dakota’s climate. Due to the importance of yeast strain on the perceived quality [...] Read more.
A regionally developed and adapted dessert apple, ‘Wodarz’, was explored for its potential in apple cider production because of its consistent productivity when other apple cultivars have struggled with North Dakota’s climate. Due to the importance of yeast strain on the perceived quality of fermentation products, five commercial yeast strains, three wine yeasts (EC1118, Maurivin B, and 71B), and two cider yeasts (WLP775 and WY4766) were evaluated for their impact on the physicochemical properties, color, and sensory characteristics of ‘Wodarz’ cider. By assessing dynamic changes, such as spectral properties and sugar content, a comparison among yeasts was conducted across multiple dimensions. The lightness, chroma, and hue all showed variations throughout fermentation, though not across the final ciders. However, differences in the final color of the ciders were identified via ΔE calculations. Each yeast contributed different aromas and tastes to the final ciders. Among yeast strains, EC1118 had the strongest aroma intensity. Despite having subdued aroma intensity, 71B had strong acidity tastes and WLP775 had strong fruity tastes. Thus, our research suggests that yeast strains are an applicable factor in determining the final sensory attributes of local ‘Wodarz’ cider. This is the first report of fermentation outcomes using ‘Wodarz’ apples for cider. ‘Wodarz’ can be aromatically described using terms such as apple, honey, herbal, rose, and floral and fruit notes. The overall taste of ‘Wodarz’ cider is characterized by apple, honey, and rose notes followed by black pepper and grass. Full article
(This article belongs to the Special Issue Wine Technology and Sensory Analysis)
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Other

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17 pages, 9409 KiB  
Project Report
“CANTINA 5.0”—A Novel, Industry 5.0-Based Paradigm Applied to the Winemaking Industry in Italy
by Francesca Venturi, Alessandro Tonacci, Roberta Ascrizzi, Francesco Sansone, Raffaele Conte, Anna Paola Pala, Angela Tarabella, Chiara Sanmartin, Isabella Taglieri, Roberto Marangoni, Marco Bietresato, Piergiorgio Comuzzo, Roberto Zironi, Alessandro Zironi, Gellio Ciotti and Rino Gubiani
Appl. Sci. 2024, 14(11), 4777; https://doi.org/10.3390/app14114777 - 31 May 2024
Viewed by 1190
Abstract
The concept of Industry 5.0 is novel from many points of view, as it fosters the transition to a sustainable, human-centric, resilient European industry. To reach this ambitious goal, it is necessary to act simultaneously on many fronts, starting from guaranteeing basic human [...] Read more.
The concept of Industry 5.0 is novel from many points of view, as it fosters the transition to a sustainable, human-centric, resilient European industry. To reach this ambitious goal, it is necessary to act simultaneously on many fronts, starting from guaranteeing basic human rights (e.g., privacy, independence, and dignity) and paying attention to the circular economy and energy efficiency. Despite being difficult to adopt in its general formulation, this concept can be scaled up to specific fields, thus producing increased value with repercussions to the whole industrial process. The winemaking industry puts Italy at the forefront globally, as it is also among the key components of the whole national agrifood/agritech value chain. However, the Italian winemaking industry is quite fragmented, with a heterogeneous mix of small and medium enterprises (SMEs) and with large companies having opposite approaches to the production process, both in terms of involvement of human resources and seasonality of efforts, due to the existing climate differences nationwide. This fact makes the adoption of common practices even harder but makes the benefits of projects promoting this process innovation more tangible. In such a framework, CANTINA 5.0 seeks to fill in this important gap, promoting the Industry 5.0 principles in a selected group of SMEs and large companies from two different Italian areas featuring different climate conditions and different seasonality, hence characterized by different wine harvesting periods and types of wine production. The present article deals with the description of this paradigm in its single parts, including the use of questionnaires and smart tools to detect the health and well-being state of factory workers and winemakers, the use of well-grounded (including gas chromatography/mass spectrometry) and novel (e.g., based on the Internet-of-Things) environmental monitoring tools applied to the cellars/production departments, and the sensory analysis of the end-products, also leveraging the chemical and emotional characteristics of wines produced using the Industry 5.0 approach. Full article
(This article belongs to the Special Issue Wine Technology and Sensory Analysis)
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